Vibriosis in fresh and under-cooked RTE seafood, and how HPP can be a part of the solution to minimize seafood illness risk

 

High pressure processing of seafood is claimed to be one of the best alternatives to prevent pathogens contamination, such as Vibrio spp., while maintaining the sensorial and nutritive properties of food. Recent researches, for instance, Ma & Su (2011) or Serment-Moreno et al. (2015), guarantee its effectiveness in oysters; besides, FAO considers HPP ideal to achieve the food safety and high quality objectives that the consumer demands.

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Hiperbaric first insights on the validation of HPP coconut water

Hiperbaric attends the first Cold Pressure Council Annual Conference, held in Chicago last June, and presents revealing results that contribute to the validation of HPP coconut water. These results, pertaining to studies carried out by Mario González-Angulo, affirm the absence of growth of C. botulinum in coconut water, even when the pH is higher than 4.6.

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Beverage products consolidates as the fastest growing HPP sector in the world

It has been a few years since the popularity of Cold Pressed juices exploded in the United States and around the world. Big companies like Coca-Cola, Campbell’s and Starbucks have invested in cold-pressed juice companies and continue funding to keep up with the market demands. For example, Coca-Cola became a shareholder of Suja, whereas Starbucks acquired Evolution Fresh. Now, the Cold-Pressed juice trend is a well-established segment in the Beverage sector. This growth is the consequence of consumers desiring fresher, better-for you foods and beverages that can only be achieved using a non-thermal pasteurization method like HPP. Continue reading

Curbing Listeria risk in foods through HPP technology

HPP is helping to reduce the risks associated to Listeria monocytogenes in food industry

The South African listeriosis outbreak is still ongoing but hopefully soon resolved. Local officials working alongside Listeria monocytogenes experts have traced the pathogen to its source, a meat processing facility. So far, this has been the biggest reported listeriosis outbreaks in the world (around 1,000 infected people and 180 deaths), and it could be a reminder that no food processing facilities are exempt of involuntarily hosting Listeria monocytogenes. Therefore, controlling this pathogen is a priority, and HPP technology can be part of the solution. Continue reading

HPP Seafood: Shells Away with High Pressure Processing

Lobsters is a cuisine delicacy and a healthy protein source. For most of us, removing the outer lobster shell is a tricky, time-consuming and intensive task, as it requires skills, a sharp knife and most importantly, lots of patience! This is a reason why HPP offers so many advantages for Lobster and other shellfish meat extraction. Continue reading

HPP Pet Food: They Also Like It Raw

It´s lunch time and you go to your trusted take away delivery point to have a meal and try to enjoy a small break from a hectic day of pursuing rodents, scratching furniture or taking naps. You arrive to your table thinking about a big, juice and tasteful steak just to discover that the only option in the menu is an ultra-processed, tasteless canned meat. Wouldn’t that meal be frustrating after a ruff  day?

That´s how you four-legged friends have felt so long but, luckily for them, HPP offers the possibility to enjoy yummy, natural and safe meals must like their wild ancestors did. Continue reading

HPP and Avocados, a Love Story

It is true that this marvelous fruit sometimes can be trickier than those chocolate eggs with the surprise inside. We have to admit we all have been there, every time we cut open an avocado, we slowly remove the halves hoping and praying to have picked the perfect one; but who hasn’t had disappointment when our favorite fruit is nothing but a dark-green-mushy mass that ends up ruining our meal or even the rest of our day. The great thing is that HPP has a solution for this. Continue reading